Chinese Steak And Hash Browns

chef.jackson's picture

Oct. 12, 2011


Beef broth 1 Cup (16 tbs)
Black bean sauce 2 Teaspoon
Cornstarch 2 Tablespoon
Dried rosemary leaves 1 Teaspoon
Dried thyme leaves 1/2 Teaspoon
Vegetable oil 3 Tablespoon
Frozen loose pack hash brown potatoes 6 Cup (96 tbs)
Boneless beef sirloin steak/Round steak 1 Pound , cut into 2*1/8 inch strips
Garlic 2 Clove (10 gm) , finely chopped
Broccoli flowerets 3 Cup (48 tbs)
Red onion 1/2 Small , cut into wedges (1/2 Cup)



1) Combine the broth, black bean sauce, cornstarch, rosemary and thyme in a bowl. Keep the mixture aside.


2) Take a wok or 12-inch skillet and heat it over medium heat.

3) Add 2 tablespoons of vegetable oil. Rotate the wok to coat side.

4) Add the potatoes and cook for 7 minutes. Make sure not to stir them.

5) Turn the potatoes and cook for another 5 minutes without stirring them.

6) Take out the potatoes from the wok and keep aside.

7) Take a wok or 12-inch skillet and heat it.

8) Add the remaining oil and rotate the wok to coat side.

9) Put the beef and garlic. Stir fry them for 3 minutes to make the beef brown in color.

10) Stir in broth mixture. Heat to boiling.

11) Boil and stir for 1 minute. Your dish will be ready.


12) Serve the beef mixture over potatoes

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2802Calories from Fat 1063

 % Daily Value*

Total Fat 121 g186.2%

Saturated Fat 33 g165%

Trans Fat 0 g


Sodium 1585 mg66.04%

Total Carbohydrates 306 g102%

Dietary Fiber 24 g96%

Sugars 2 g

Protein 130 g260%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet